Tag: Indian

Channa Masala

~ Shawn

Image coming soon.

Warm Spices and Tangy Tomato Sauce

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour

Ingredients

  • 4 medium cloves garlic, roughly chopped
  • 1 inch ginger, roughly chopped
  • 3 Thai chilies (to taste), roughly chopped
  • 2 Tbsp juice from 1 lemon, divided in two
  • salt
  • 2 Tbsp vegetable oil or ghee
  • 2 tsp black mustard seed
  • 1 tsp whole cumin seed
  • 1 large onion, finely diced
  • 1/4 tsp baking soda
  • 2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp Garam Masala, divided
  • 1 (14 oz) can whole peeled tomatoes
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped

Directions

  1. Combine the 4 cloves of garlic, the 1 inch of ginger, the 3 Thai chilies, 1 Tbsp of the lemon juice, and 1/2 tsp salt in a mortar and pestle pound until a fine paste is produced. Set aside.
  2. Heat the 2 Tbsp of oil or ghee in a large saucepan or dutch oven over medium-high heat until shimmering. All at once, add the 2 tsp of mustard seed and 1 tsp of cumin seed. They will sputter and spit for a few seconds. as soon as they are aromatic (about 15 seconds), ad the large diced onion all at once, along with the 1/4 tsp of baking soda. Cook, stirring frequently, until onions start to leave a brown coating on the bottom of the pan, about 3 to 4 minutes. Add 1 Tbsp of water, scrape up the browned bits from the pan, and continue cooking. Repeat this process until the onions are a deep brown, about 10 minutes total.
  3. Immediately add the garlic/ginger/chili paste all at once and stir to combine. Add the 2 tsp of coriander, the 1/2 tsp of black pepper, 1/2 tsp of turmeric, and 1 tsp of the Garam Masala (reserve the 1/2 tsp for later). Stir until fragrant, about 30 seconds. Add the can of tomatoes and crush them using a spoon or potato masher. Add the 2 cans of drained, rinsed chickpeas and the 1 cup of cilantro for garnish. Add a 1/2 cup of water to the mixture.
  4. Bring bot to a simmer, cover with a lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
  5. Stir in remaining 1/2 tsp of Garam Masala and remaining 1 Tbsp of lemon juice. Season to taste with salt. Serve with rice and/or naann sprinkling additional cilantro on top.

Source

https://www.seriouseats.com/channa-masala-recipe

Saag Paneer with Feta

~ Shawn

Image coming soon.

Tangy Feta Cheese with Creamy Spinach and Indian Spices

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min

Ingredients

  • 1/4 cup plus 2 Tbsp. butter
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. coriander powder
  • 1/4 tsp ground cardamom
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1.5 inch piece of ginger, chopped
  • 1 lb. (0.5 kg) of spinach
  • 1 Thai Chile or Serrano
  • 1.5 tsp. fresh lime juice
  • sea salt
  • 1/2 cup water
  • 6 oz. feta, cut into 1 inch pieces
  • 1 tsp. cumin seeds
  • 1/4 tsp. chili powder
  • White rice for serving

Directions

  1. Heat the 1/4 cup butter and 1/4 cup olive oil in a large skillet over medium heat. Add the 2 Tbsp. coriander power and 1/4 tsp. ground cardamom and cook, stirring constantly, until starting to brown, about 2 minutes.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes.
  3. Mix in the 2 cloves of garlic and the 1.5 inches of ginger and cook, stirring, for 1 minute.
  4. Add the spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes.
  5. Remove the pan from the heat and add the 1 chili and the lime juice. (Go light on the lime juice, you can always add more later.) Season with salt and let cool for 5 minutes.
  6. Transfer the spinach mixture to a blender and blend until a coarse paste forms after about 1 minute.
  7. Return spinach mixture to the pan and set over low heat. Stir in the 1/2 cup water, then gently fold in the feta, being careful not to break it up. Cook until feta is slightly softened and has absorbed some of the sauce, about 5-7 minutes.
  8. Meanwhile, heat the remaining 2 Tbsp. of butter in a small saucepan over medium-high heat for about 1 minute. Add the 1 tsp. of cumin seeds. After about 1 minute they will start to pop, sputter, and brown; at this point remove the pan from the heat.
  9. Immediately add the 1/4 tsp of chili powder and mix, then pour the ghee mixture over the spinach mixture. Stir to combine and serve.

Source

https://www.bonappetit.com/recipe/saag-paneer-but-with-feta